Tuesday, October 30, 2012
I'm not sure I mentioned it before, but I've been without an oven for the past couple of weeks so I've been dutch oven cooking a lot. I have several recipes to share so I'll get to them as soon as I can. Last night's meal was a really fun one for my kiddos. They love when I make something with a surprise inside. Add to it the word "monkey" in the title and they were hooked. They spent all of dinner acting like monkeys, which since it was nice enough to eat outside, was okay.
These rolls are filled with meatballs, cheese and pepperoni, then dipped in marinara sauce. Perfect dutch oven food. I used homemade bread dough, but you could also use frozen bread or roll dough.
Meatball Monkey Bread
12" dutch oven
For the dough:
1 1/2 cups warm water
1 Tbs. instant yeast
2 Tbs. sugar
3 1/2 cups flour
1/2 tsp. salt
Mix all the ingredients in a large bowl or electric mixer and knead for 3 minutes. Cover and allow to rise for 30 minutes.
For the filling:
1 pkg. frozen meatballs (or about 35 homemade meatballs)
2 cups shredded mozzarella cheese
For the topping:
3 Tbs. melted butter
Garlic bread seasoning (I used Johnny's Garlic Bread Seasoning from Costco or you could use this homemade one.)
After the dough has risen, divide it into balls about the size of a walnut. Flatten the dough on a well floured surface. Put the cheese, pepperoni and meatball on the dough. Fold up the edges of the dough to completely seal the meatball and cheese inside. Place inside an oiled dutch oven. Brush the melted butter over the rolls and sprinkle with garlic seasoning.
Bake at 375° for 20-25 minutes or utnil golden brown. Use 1 1/2 rings + a couple of coals on top and 1 ring on the bottom. Makes about 35 rolls.
Source: An original recipe
Saturday, October 27, 2012
I have been working hard on the updates to the website, but it is taking longer than I'd hoped. I had no idea how many hours it would take to create the recipe and post index. It's coming right along, but there is more to do. The recipe index is complete except for the camping recipes, so I hope you've found that helpful. I'm still working on some of the Dutch Oven Basics, so the dead links are pages in progress. I did just finish the index of all the recipes from my first year, including the good, the bad and the yucky. There was a little of everything in there. :)
To answer a question I've gotten in multiple emails, I will be writing a post about how to convert a recipe to use in the dutch oven and a tab with dutch oven products I use and recommend.
But for now, I'll share a knock off recipe for one of my favorite restaurant meals. My dad's favorite restaurant was Sizzler, so we ate there a lot, and I always got the same thing every time. And to this day, Malibu Chicken is still my favorite. Of course, this doesn't taste exactly like Sizzler's version, but truth be told, I think I like this one better. I hope you enjoy it!
12" dutch oven
6 boneless skinless chicken breasts (pound 'em thin)
6 slices cooked ham
6 slices Swiss cheese (I used provolone)
1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup fine dry breadcrumbs (I used panko, I've also used crushed Ritz crackers)
2 tablespoons vegetable oil
2 tablespoons butter
1 tablespoon water
1 teaspoon mustard
1/4 cup mayonnaiseStir egg and 1 tablespoons water together with a fork. Combine flour, salt and pepper and coat each chicken piece, dip into egg mixture and then coat with breadcrumbs making sure to press crumbs in firmly.
Heat oil and butter in your dutch oven over a full spread of coals. Brown chicken 4 to 5 minutes on each side. Remove from the pot and keep warm. Empty any remaining oil from the pot. Place browned chicken back in the pot and bake at 350° for 15 minutes or until chicken is cooked through. Use 1 1/2 rings on top and 1 ring on the bottom. Top each piece with a slice of ham and slice of cheese. Return the lid to the dutch oven and cook until cheese melts. For the dipping sauce combine mustard and mayonnaise. Serves 6